Step 1

First make the meatballs. Place the beef mince, pork mince, diced onion, garlic, breadcrumbs, egg, milk, salt, black pepper, white pepper and allspice in a bowl.

Step 2

Mix it altogether with your hands, then form into 18-22 meatballs.

Step 3

Heat 1tbsp of the oil in a large frying pan (skillet) over a medium-high heat until hot.

Step 4

Add half of the meatballs to the pan, and fry, turning occasionally, until browned all over. Transfer the meatballs to a tray.

Step 5

Add the remaining oil to the pan and cook the second batch of meatballs in the same way, then transfer to the tray with the other meatballs.

Step 6

Place the tray in the oven on low (150C/300F) to finish cooking through while you make the sauce (they only need 5 or 6 minutes).

Step 7

Now start on the sauce. Add the butter to the pan that you cooked the meatballs in. Turn the heat down to medium and melt the butter.

Step 8

Add the flour and whisk it into the butter to form a roux (thick paste).

Step 9

Add the beef stock a splash at a time, whilst stirring with the whisk, until fully combined with the butter-flour mixture and no lumps remain.

Step 10

Stir in the vegetable stock and bring to the boil.

Step 11

Add the cream, soy sauce, Worcestershire sauce, mustard and salt and stir together to combine.

Step 12

Add the meatballs back to the pan along with any resting liquid from the tray.

Step 13

Stir together to coat the meatballs in the sauce and cook for a further 3-4 minutes, then serve.

Step 14

I like to serve my meatballs with creamy mashed potato, lingonberry jam and green veggies, all topped off with a sprinkling of fresh parsley and black pepper.